Tortilla Wrapped Bratwursts With Beer Mustard Recipes

TORTILLA WRAPPED BRATWURSTS WITH BEER MUSTARD

Steps:

• In a small saucepan, add minced onion and butter. Let cook for 6-8 minutes, stirring frequently. Onions are ready when they first begin to brown.
• Add beer and cook until mixture is reduced by half, about 6-8 minutes.
• Stir in honey and cook for another 1-2 minutes until desired consistency is reached. Pour beer mustard in a dipping bowl and cover until tortilla bratwursts are ready.
• Prepare tortillas per package instructions: warm a large skillet or pan to 400 F. Add tortilla and brown for 30 seconds (or to desired doneness). Flip tortilla and brown for another 30 seconds. Cook each tortilla, then set tortillas aside to cool.
• Before cooking brats, set up the tortillas: lay the tortilla flat and place cheese on top so that most of the edges are covered (see above photo).
• Cook bratwurst in your preferred way, such boiled, fried, or grilled. I pan fried mine for convenience.
• Immediately upon taking the bratwurst off the eat, dab it try (if needed) and place it on the cheese lined Tortillaland tortilla. Wrap the bratwurst tightly, then place the rolled bratwurst on a plate with the seam side down.
• Once all bratwursts have been wrapped, warm another skillet over high heat. Place wrapped bratwursts on the skillet, seam side down, for 30 seconds. Check seam - it should be sealed flat. While the wrapped brats are on the skillet, you can brown the outside of the tortillas a little more, if desired.
• Please wrapped & sealed bratwursts on a plate and let cool for about 10 minutes.
• Check the cheese within the wrapped bratwursts. If it's still very runny, let the bratwursts cool for a bit longer. If the cheese seems firm, use a sharp knife to cut the bratwurst into 1-inch pieces.
• Serve tortilla wrapped bratwursts with toothpicks and beer mustard dipping sauce.

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Steps:

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TORTILLA WRAPPED BRATWURST WITH MUSTARD SAUCE

Steps:

• Combine the milk, onion, bay leaf, cloves and nutmeg in a heavy-gauge, non-corrosive saucepan over medium heat. In a separate pan create a roux by cooking the butter and flour for a few minutes, stirring continuously, without browning, until it emits a nutty aroma. Remove from the heat. When the milk is fairly hot, pour a small amount of it into the cooled down roux, stirring until the milk is thoroughly blended. Return this to the remaining milk, and simmer for 15 minutes, stirring frequently. Remove from heat and season, to taste, with salt and white pepper. Whisk in mustard and cover with a piece of plastic wrap to prevent a skin from forming.
• Heat the grill to medium heat. Prepare the tortillas by laying 1 or 2 slices of cheese on top of each and set aside briefly. Slowly cook the bratwurst over medium heat, turning as needed to prevent them from getting charred. (They tend to split when the heat is too high.) When they are browned and cooked through, which takes 10 to 15 minutes, transfer them to the cheese lined tortillas, and roll up the bratwursts so that the cheese will melt and hold everything together. Place the rolled bratwursts in a skillet over medium heat, allowing the tortillas to toast slightly. Serve with mustard sauce.